...and to all a good night

I'll spare you the blathering as a holiday present. Let's get to the point. You will definitely scream "whoopie!" and spew red and white winterfulness after taking a bite of these. A light hint of cocoa paired with the biting peppermint is pretty close to perfection. Merry, happy and peace to all.

Peppermint Red Velvet Whoopies

adapted from Paula Deen
Yield: 24 pies

INGREDIENTS
pies
3 C all-purpose flour
1 t baking soda
1/4 C unsweetened cocoa powder
1/2 C canola oil
1/2 C shortening
One 1-ounce bottle red food coloring
1/2 t vanilla extract
1 1/2 C brown sugar
2 eggs
1 C buttermilk

peppermint filling
5 T all-purpose flour
1 C milk
1/4 C sugar
3/4 C confectioner's sugar
8 T (1 stick) butter, softened
1/2 C solid vegetable shortening, such as Crisco
1/2 t vanilla extract
1 t peppermint extract
crushed peppermint candies

DIRECTIONS
pies
Preheat the oven to 350°F. Lightly grease two cookie sheets.
1. Sift the flour, baking soda, and cocoa together. In a separate bowl, combine the oil, shortening, food coloring, and vanilla.
2. Using an electric mixer, beat the sugar and eggs together until they turn pale and double in volume.
3. Add the oil mixture and beat to combine.
4. Add the flour mixture and buttermilk alternately in five small additions, starting and ending with the flour.
5. Drop the batter by teaspoons onto the baking sheets, allowing 1 inch between drops, as the cookies will spread. You’ll be making 48 cookies. Bake until the cookies are firm but not crisp, 8-10 minutes. Transfer immediately to racks to cool.

filling
1. Put the flour into a medium saucepan and slowly add the milk, whisking until smooth. Set over medium heat and cook, stirring constantly with a whisk, until very thick, about 3 minutes. Allow to cool completely.
2. Cream the sugar, butter, shortening, vanilla and peppermint extracts with an electric mixer.
3. Add the cooled flour mixture and whip until fluffy.
4. Spread onto one cookie and top it with another to make a sandwich; repeat with the remaining cookies and filling. Roll edges in crushed peppermint. Cover the filled whoopie pies with plastic wrap and store in the refrigerator.

Nutrition: 297 cal, 17g fat, 74mg sod, 34g carb, 20g sugar, .3g fiber, 2.5g protein

makin' whoopie...pies

I have found that people believe in "their way" to make or eat something and I love the debate over such ridiculous things.  Or maybe it's not so ridiculous if people out there really care about their traditions and whatnot.  Regardless, the whoopie and its origin has long been argued over.  Honestly, until I moved to New England, I never knew the Maine side to the story, I thought they were an Amish recipe through and through.  After trying one from Vactionland, I have to say, my heart belongs to the Amish.  This is the version that is coveted by my Mommy Dearest and the only kind she prefers is made by the Amish people who sell them at the Syracuse Regional Market.  After my parents moved from CNY, this would be one of the main things she would "have to eat" when visiting.

Mommy Dearest had long been searching to replicate this treat for when she was not visiting home and it is known that I love a food challenge, especially when it is a family favorite.  After peering at the ingredients list we surmised that the Amish probably do not use marshmallow creme as listed in many Maine Whoopie Pie copycats.  Even the above article link makes some sort of Fluff-like filling for the Amish version but I am telling you, they do not list corn syrup in the ingredients and the filling is stiffer than a butter cream, much less a marshmallow creme.

After much trial and error, I believe I have succeeded in perfecting my mother's favorite treat.  Or maybe she just likes to humor me.  She did receive a whoopie treat tower for her birthday cake as a result.  Either way, I am happy with the outcome.  These whopies form a slight sheen after sitting out a few hours; almost a sticky quality to the cake.  That is a must needed characteristic of these things.  The filling is rich and yet not too sweet.  The ones from the Market are wrapped in saran wrap and tightly packaged because they would get all gooey on the outside.

After my mother spread the word of love for her whoopies around town, she had to bring in some of the goods to her local library (her home away from home).  I think they were well-received as I believe a whoopie hunt ensued down there as a result.  Shortly after I was given word of the vegan molasses whoopies (molasses and ginger are another Mommy Dearest/Grandma Sue fave) from Allison and wanted to shout out to those who love sugar and their animals intact.

Whoopie Pies Two Ways

(Mommy Dearest's favorite and a vegan-friendly recipe!)

Storage note: I individually wrap my whoopies in saran wrap and then place them within tupperware or a freezer bag before storing in the refrigerator (if going to be consumed within a few days) or freezer (they thaw out pretty quickly).

ORIGINAL CHOCOLATE AMISH WHOOPIES

Yield: 24 sandwiches (48 cookies/cakes)

INGREDIENTS
cookie/cake
1/2 C vegetable oil
1/2 C shortening
2 C brown sugar
4 eggs (or 1 C liquid egg. Vegan loves, I implore you, what is the alternative to eggs?  I am sure this can be done!)
3 C all-purpose flour
2 tsp baking soda
1 C unsweetened cocoa powder
1 C milk
2 tsp vanilla extract

*vanilla filling
1 1/2 C shortening
4 C confectioner's sugar
1/4 C flour
1/4 C milk
1 1/2 T vanilla
*If you like a generous amount of frosting like my family does, you may want to double the filling

DIRECTIONS
cookie/cake
Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
1. Combine baking soda, cocoa and flour in a bowl and set aside.
2. Cream oil, shortening and sugar in a large bowl.
3. Add vanilla and eggs.
4. Alternate adding milk and dry ingredients and mix thoroughly.
5. Drop batter by 2-3 tablespoonfuls on baking sheet at 3" apart and bake for 8 min.
6. Allow cakes to cool on sheet for about five minutes before transferring to wire rack.  The cakes will look like a medium brown in color when removed from oven but will darken to a deep espresso with a slight sheen after a couple hours.

vanilla filling
1. Cream shortening, vanilla and confectioner's sugar.
2. Add milk and flour alternately.
3. Spread generously over cooled cakes and sandwich together.

Nutrition: 396 cal, 21g fat, 127mg sod, 50g carb, 36g sugar, 3g protein

VEGAN MOLASSES GINGER WHOOPIES

(with thanks to Allison, adapted from Vegan Visitor)
Yield: 9 sandwiches (18 cookies/cakes)

INGREDIENTS
cookie/cake
2 T shortening
2 T vegetable oil
1/4 C brown sugar, firmly packed
1/3 C robust molasses
1 1/2 C all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground ginger
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/2 C soy or almond milk
1/2 tsp lemon juice

lemon ginger filling
3/4 C shortening
2 C confectioner's sugar
2 T flour
1 1/2 T soy or almond milk
1 1/2 T lemon juice
1/2 tsp ground ginger

DIRECTIONS
cookie/cake
Preheat oven to 350 degrees F.  Line a baking sheet with parchment paper.
1. In a medium bowl, combine the flour, soda, salt, ginger, cloves, nutmeg and cinnamon.
2. In a large bowl, cream the shortening, oil and brown sugar then add the molasses, continuing to mix until well blended.
3. In a small bowl, combine the soy/almond milk and lemon juice.
4. Alternately add the dry and wet ingredients to the sugar mixture until thoroughly combined.
5. Drop tablespoonfuls of batter, evenly spaced, onto a parchment lined cookie sheet.
6. Bake for about 12 minutes or until golden and puffed.  Let cool for 5 min. on sheet before transferring to wire rack to fully cool before filling.

lemon ginger filling
1. Cream shortening, lemon juice and confectioner's sugar.
2. Add milk and flour alternately.
3. Spread generously over cooled cakes and sandwich together.

Nutrition: 426 cal, 22g fat, 150mg sod, 55g carb, 39g sugar, 2g protein